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Alternate Text for the Be Food Safe Activity Book

This activity booklet includes word puzzles and activities that are inherently visual and not presently available in an accessible interactive format. This file provides the explanatory text that introduces the puzzles.

Please note this page includes updated information not in the PDF; see errata page.

Be Food Safe Activity Book

Hey Kids,
Food safety is important for you and your family. That's why you should always remember to Be Food Safe! It is easy and fun to do if you follow these four simple steps.

Clean. Wash hands with soap and warm water for 20 seconds before and after handling food.

Separate. Keep raw meat and poultry apart from foods that won't be cooked.

Cook. Use a food thermometer — you can't tell food is cooked safely by how it looks.

Chill. Chill leftovers and takeout foods within 2 hours and keep the fridge at 40 °F or below.

USDA's Food Safety and Inspection Service (FSIS) developed this activity booklet to help you learn what you need to do to Be Food Safe! Remember, fighting foodborne illness is important for you and your family, so Be Food Safe each and every day.

BAC (foodborne bacteria) can be hiding just about anywhere: in your kitchen, on your plate and even on your hands!

The invisible enemy can multiply and make you sick. But you can Fight BAC!® by following these important rules:

Wash your hands and surfaces often.

Wash hands with soap and warm water for 20 seconds before and after handling food.

Rinse fruits and vegetables with running tap water before you eat them.

Wash your hands:

Before you make or eat a snack or meal,

After playing with pets, and

After using the bathroom.

Always use clean knives, forks, spoons and plates.

Always use a clean plate. Cooked foods should not be placed on the same plate that held raw meat, poultry or fish.

Only put food on clean surfaces. Never put your sandwiches or snacks on a dirty table or counter.

Put backpacks and books on the floor. Don't put them on the kitchen table or counters.

[Activity - Crossword Puzzle]

SEPARATE

Cross-contamination is the scientific word for how bacteria can be spread from one food product to another. This is especially true when handling raw meat, poultry, eggs and seafood, so keep these foods and their juice away from ready-to-eat foods!

Right now there may be an invisible enemy ready to strike. He's called BAC (bacteria) and he can make you sick. But you have the power to Fight BAC!® Be Smart. Keep Foods Apart—Don't Cross-Contaminate!

Here are some things that you and your parents can do to Fight BAC!®

Keep raw meat and poultry apart from foods that won't be cooked.

Wash hands with warm soapy water for 20 seconds.

Always wash cutting boards, dishes and utensils with hot, soapy water after they come in contact with raw meat, poultry, eggs and seafood.

Never place cooked food on a plate that previously held raw meat, poultry and seafood.

[Activity - Word Find Puzzle]

COOK

Hey kids, did you know that BAC (foodborne bacteria) can't be seen, smelled or tasted and can make you sick. You can help your parents to Fight BAC!® by reminding them of these important safe cooking tips.

Use a food thermometer—you can't tell food is cooked safely by how it looks.

Always cook food to a safe minimum internal temperature.

Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.

Chicken and turkey - whole, pieces or ground to 165 °F.

All ground beef, including hamburgers, to 160 °F.

Reheat leftovers to 165 °F.

Always place the food thermometer in the thickest part of the food, away from bone and fat to check the temperature.

When cooking in a microwave oven, stir, cover, and rotate food for even cooking. Use a food thermometer to check the temperature in the food in several places.

Let food sit for a few minutes after cooking it in the microwave.

Always cook eggs before eating them. When cooked, eggs should be firm, not runny.

[Activity - Scrambled Word Puzzle]

CHILL

Keeping cold foods cold is one of the most important rules you can follow to help Fight BAC!® To make sure you are keeping your food safe at all times, check out these other ways you can Fight BAC!®

Chill leftovers and takeout foods within 2 hours and keep the fridge at 40 °F or below.

Some foods that need to stay cold include:

Sandwiches or salads made with meat and poultry;

Tuna and egg salad;

Milk, cheese, and yogurt;

Peeled or cut fruits and vegetables.

Use an insulated lunch box or bag to keep food cold at school.

Keep your lunch in the coolest place possible. Never leave it in direct sun.

Add a frozen gel pack, frozen juice box, or use a thermos to keep food cold.

[Activity - Connect the Dots]

Thermy's Food Safety Rules

Always use a food thermometer when you cook. A food thermometer will help you make sure your food has reached a high enough temperature to kill harmful bacteria.

The color of cooked meat—whether it's pink or brown inside—can fool you. The only way to be sure cooked food is safe to eat is by using a food thermometer.

Place the thermometer in the thickest part of most foods, away from any bones and fat.

Cook food to a safe minimum internal temperature.

145 °F—Beef, pork, lamb, and veal steaks, roasts and chops followed by a 3-minute resting time before carving or consuming.